Savory is usually one of the herbs added to the herbs the Provence mix. There are two main varieties, winter savory and summer savory. Summer savory is milder in taste than the winter savory.
Savory goes well with beans, peas and lentils and it is known as the bean herb in some areas in Europe. Apparently, none of the varieties, is not recommended for pregnant women.
How to identify savory
Winter savory is a small leaf, stiff steamed sub-shrub, similar to thyme in appearance. It produces pale purple to pink flowers in June.
Summer savory is a half hardy annual that produces one widely branching stem. It has small leafy clusters of lilac, pink, or white in the summer. It has narrow leaves and a hot, spicy scent.
How to use and store
Summer savory will add spice to your favorite meats and vegetables. It's used to make sausages and stuffing.
Use winter savory sparingly in soups, meat or fish dishes. Winter savory enhances flavors in beans, peas and lentils.
Cooking with savory
Savory substitution - if a recipe calls for savory and you don't have it, substitute 1 Tbs chopped fresh savory with:
- 1 tsp dried savory
- 1 tsp chopped fresh thyme + 1 tsp chopped fresh mint - varies the flavor
- 1-2 tsp chopped fresh sage - flavor varies
- 1 tsp dried herbs de Provence - adds other flavors.
The best way to appreciate its spicy flavor is cooking with the food, not adding it to the end of the cooking time as most herbs.
Use savory in the way you would use sage. Use savory to condiment salads and stewed vegetables or potatoes. Savory goes well with poultry and game birds.
Savory also goes well in a salad, to flavor tomatoes or green leaves.